Chocolate-Dipped Toffee Thins

These are the cutest little buggers — almost a cross between a cookie and a cracker. They are gluten free (I know! WHAT IS GOING ON WITH ME?) because honestly the almond flour tasted better in these than regular flour. Go figure!

Though these are super thin and look like a cracker, they definitely taste like a cookie. They have a rich, caramelized toffee base and we finished them off with a little dunk in dark chocolate. They look so pretty on a cookie tray because there’s just nothing else like them!

Having made these several times, we noticed the batter (which is entirely made on the stove) can be a little persnickety. Sometimes the butter likes to separate and remains very stubborn. Don’t panic if that happens…JUST KEEP WHISKING. Sometimes we had to take it off the heat and whisk, sometimes we had to turn up the heat and whisk — no matter, it always came together eventually. Just keep whisking. And if a little butter remains, its fine. Bake ’em anyway, they still turn out great.

Chocolate-Dipped Toffee Thins

1/2 cup unsalted butter
2/3 cup packed light or dark brown sugar
3/4 cup almond flour
1/4 teaspoon salt
1 Tablespoon light or dark corn syrup or milk*
1 teaspoon pure vanilla extract
1 cup dark chocolate melting wafers (I use Ghiradelli)

Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.

Melt butter in a medium saucepan on medium heat. Once melted, reduce heat to medium low and add the brown sugar, almond flour, salt, and milk/corn syrup. Cook and whisk until sugar has dissolved and ingredients are completely combined, around 3 minutes.

Remove from heat and whisk in vanilla extract. Mixture will be grainy and shiny. Allow cookie dough to sit and thicken for about 5-10 minutes as the oven preheats. The mixture will thicken as it cools down.

Drop scant teaspoonfuls of mixture 3 inches apart onto prepared baking sheets. Carefully use your hands to shape into circles. Bake for 6-8 minutes until golden brown around the edges. The edges and centers will sizzle and bubble as the cookies bake!

Allow cookies to cool for 5 full minutes on the baking sheets before transferring to a rack to cool completely. Cookies dry and crisp up as they cool.

Melt dark chocolate wafers according to package directions. Dip cookies and let harden.

Makes 24 cookies.

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